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Life, not on target….

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Key Lime Raspberry Bullseye Cheesecake has a key lime sugar cookie base, key lime cheesecake with a raspberry key lime cheesecake center.

Close up of the key lime raspberry center of the key lime cheesecake

Much sadness around the house of Pea.

My Sabres are out of the NHL playoffs.

Hockey, in case you didn’t know.

I shouldn’t be too surprised.

I did after all bet against them to win it all in our hockey pool. 🙂

See, I have Ottawa and Anaheim in the finals.

Which now all I need is for Anaheim to make it to the finals and I win the pot.

No one else in our pool had that match up.

That would definitely cheer me up 🙂

By default(being Canadian and all) I must now cheer for the Senators to win(sorry Ivonne).

This is a quick post since I’m not much of a writer(in general) and less so when I’m somber.

I made this cheesecake a while back and just never got around to putting it up because I hated the lighting that day for the photos.

But no baking has been done lately and I have to put up something.

The Key Lime Raspberry Bullseye Cheesecake has a key lime sugar cookie bottom.

If you prefer a graham cracker crust you can swap that out.

But I really like the key lime sugar cookie crust with this.

It has a tart key lime cheesecake filling.

With a bullseye key lime raspberry center which has fresh pureed raspberries.

If you don’t have fresh, frozen works just fine.

Key lime fan?

This is the cheesecake for you.

If you are more a lemon fan this would also make for a great lemon and raspberry cheesecake.

Simply sub out the lime for lemon every time you see it in the recipe.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want more Cheesecake Recipes?

Pumpkin Salted Caramel Swirl Cheesecake

Vanilla Chai Latte Cheesecake

Fireball Sour Cream Topped Brown Sugar Cheesecake

Samoas Cheesecake Coffee Cake

Savory Everything Bagel Cheesecake

Key Lime Raspberry Bullseye Cheesecake

Key Lime Raspberry Bullseye Cheesecake

Ingredients

  • For the Crust:
  • ¾ cup powdered sugar
  • ¾ cup granulated sugar
  • 1 cup butter, room temperature
  • 1 egg
  • 1 tsp key lime zest(or if you like me and had none 2 TBSP key lime juice)
  • 2 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • For the Filling:
  • 2 lbs cream cheese
  • 2 cups sugar
  • 3 TBSP flour
  • 4 eggs
  • 1 egg yolk
  • 3 TBSP key lime juice
  • ½ cup pureed raspberries

Instructions

  1. For the Cookie Dough Crust:
  2. Mix sugars, butter, egg and zest until creamy.Mix in flour, baking soda and cream of tartar.
  3. Cover and refrigerate for 2 hours.
  4.  Line a 10 inch springform pan with parchment paper.
  5. Press the crust onto the bottom of the pan. Prick well with a fork.
  6. Bake in a 350F oven for about 10 minutes until the crust is golden brown. Cool the crust.
  7. For the Filling:
  8. Using a stand mixer with the paddle attachment cream the cheese and sugar until soft.
  9. Add in eggs one at a time.
  10. Add in egg yolk.
  11. Mix until incorporated and scrape down the bowl down occasionally.
  12. Add flour and mix well.
  13. Stir in the key lime juice.
  14. 3. Take 1/3 of the cheesecake batter and place in a small bowl.
  15. Stir in the pureed raspberries, until the batter is pink in color.
  16. Pour the plain batter into the prepared pan.
  17. Pour raspberry portion into the center of the plain batter, trying to create a bullseye.
  18. Bake in a water bath at 350F for approximately 2 hours.
  19. Remove cake from water bath.
  20. Cool to room temperature and then chill for at least 6 hours but preferably overnight.

 

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Comments

  1. Well…I’m sorry you are blue. I’m not going to officially declare a preference, because any team I cheer for loses. I actually go out of my way to not know how the playoffs go.

    Love the bulleseye.

    j

    Reply

  2. What a cute cheesecake! I’m wondering HOW you managed to get such a perfect circle in the middle, I’ve read through the instructions and still my mind boggles as to how the layers stayed in such perfect form!

    Reply

  3. Sorry to hear about your team! If it cheers you up any that is one gorgeous cheesecake you’ve got there 🙂 (and the photos are great!)

    Reply

  4. Oh my gosh, what a cute cheesecake! It looks simply delicious…I wonder if I can make something so extraordinary…my previous attempts at baking weren’t so good. =/

    Reply

  5. If only my poor photos were so bad. The cheese cake looks divine to me! I think I could take care of a lot of “blue” with that target.
    Sorry about your team.

    Reply

  8. I’m seconding Ellie’s question about the perfect formation of the raspberry cream cheese. How did you do that? I’m very eager to try out the recipe, so some guidance would be extremely helpful.

    Reply

  9. Peabody, my soccer team won yesterday after playing for months without winning anything (and they usually play twice a week, so talk about desperation). I know what you’re going through. :S

    I’m glad you decided to post this, tough. It looks delicious.

    Reply

  10. Pea, sorry about the Sabres, but at least there is still a Canadian team you can cheer for. I took hope they take it all.

    Beautiful cheesecake, love the bullseye.

    Reply

  11. Ellie and rusvalpauke- there is no trick. You simply just pour the 1/3 of the batter into the center of the cheesecake. Sometimes you get a really great circle and sometimes you get an oval and sometimes some other shape…but most of the time a circle. I wish there was a trick to teach you.

    Reply

  12. Oh, so sorry about the team………better luck, next time…..your cheesecake would have won, had it entered a contest-looks devine!

    Reply

  13. Sorry about the Sabres (you actually had me looking at hockey articles in the newspaper…a first!) and hope you win the pot. Cynic that you are to ‘vote’ against your favorites. 🙂
    The flavor comination is as great at the bulls-eye and the photos. Hope you feel up to baking soon.

    Reply

  14. It’s hard to believe those colors occurred without chemical assistance – that cake is beautiful! (But I secretly just want to be scarfing that crust right now. Yum!)

    Reply

  19. So sorry about the team…and I totally understand about bad lighting, but this cheesecake still looks mighty fine, so nothing to worry about.

    Your pictures are always amazing! 🙂

    Reply

  25. very elegant looking cake! and keylime cookie dough sound too good!
    Do you have any photo retouching/editing software (like picasa which can download on internet for free)? You can effortlessly correct the lighting/white balance 🙂

    Reply

  26. I wanted to comment yesterday but I couldn’t get the pictures to load or the comment box. Whot. Evah.

    Anyhoo.. glad I came back – that looks SO GOOD!! It’s like magic!

    ‘kay Gracie.. how’s the ankle? What’d you do this time? I hope it doesn’t hurt too much!

    xoxox

    Reply

  27. Go Sens Go!!!! I’ve started to hate Ducks since they beat Canucks. Now, at least we got another Canadian team to beat them back for Canucks! 😀

    The cake looks fantastic. Just feel like a French dessert.

    Reply

  29. You aren’t much of a writer? Are you serious? You need to stop that thinking right now because YOU are a GREAT writer!

    Sorry about your team, but I do hope you end up winning the big pot!

    Reply

  30. Don’t be silly; those are good photos. I’m now craving cheesecake. Though I almost never bake, I am going to make one for a coworker’s birthday soon; this might be the one!

    Reply

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